I'm getting closer to where I want to be with the 5 Stagioni. I'm still not quite there on the appearance, but the tenderness is unmatched and the flavor is very good.

100% 5 Stagioni66% water - I've tried 65%, 67%, and 66% in recent weeks and I'm convinced 66% is the right number for me.2.8% salt2.0% Ischia

I brought it together in the mixer for about 2 minutes at a low speed. I let it rest on the counter for 30 minutes or so and gave it some folds. I let it rest for another couple hours (70F) and gave it a few more folds then into the box. 40 hours bulk at 64F followed by 6 hours in balls at 64F and two more hours at 70F.

The past couple times my bulk was closer to 60F, and I had to warm the dough up to 80F or so to have it ready in time. This resulted in a very fine bubble structure in the dough as viewed from the bottom of the plastic containers. Yesterday, the holes in the raw dough were much larger and the leoparding was much more pronounced. I believe this supports by theory that the size of the bubbles in the dough is a key factor: http://www.pizzamaking.com/forum/index.php/topic,23321.msg236761.html#msg236761

Baked at 925F for 50 seconds.

The last pie had dry WM mozz (I ran out of fresh) fine lemon zest, fresh rosemary, evoo, and a pinch of sea salt. It was really good.

I'm just about indifferent. As you noted, they both have some great attributes. If I had top pick one, I'd probably go with the paper thin crisp shell - I still think I can make a slightly better pie with Caputo.

hi craig,last time i was in new york john and i ate at via tribunali. the pie was exceptional.they used 5 stagioni that they buy from velotti foods. their price list shows different protein level flours. which one are you using? they have a 11.0,11.5, and a neapolitan.I'm assuming the neapolitan is their pizza flour. you pies look terrific as usual,are you done with your diet??

hi craig,last time i was in new york john and i ate at via tribunali. the pie was exceptional.they used 5 stagioni that they buy from velotti foods. their price list shows different protein level flours. which one are you using? they have a 11.0,11.5, and a neapolitan.I'm assuming the neapolitan is their pizza flour. you pies look terrific as usual,are you done with your diet??

Thanks, Larry. I'm using the Neapolitan. No - not done with the diet yet.